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| White Chili I |
Serve with corn bread and salad. If you dice the fowl ahead of time, make corn bread truffles at the same time as making ready the chili, and use a bagged salad blend from the produce branch, that is a totally rapid meal to prepare.
Ingredients :
- 1 tablespoon olive oil
- four skinless, boneless fowl breast halves - cubed
- 1 onion, chopped
- 1 ¼ cups bird broth
- 1 (4 ounce) can diced green chiles
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon dried cilantro
- ⅛ teaspoon cayenne pepper
- 1 (15 ounce) can cannellini beans, tired and rinsed
- 2 green onions, chopped
- 2 oz shredded Monterey Jack cheese
Instructions :
| Prep : 10M | Cook : 4M | Ready in : 35M |
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Notes :
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